红外光谱在啤酒行业中的应用进展

Advances in application of infrared spectrum in beer

啤酒酿造的质量密切依赖于原料质量和酿造工艺。传统的分析方法在实时性上存在局限,而红外光谱技术,由于其快速、准确、无损的特点,正越来越多地应用于啤酒酿造过程。本文着重介绍红外光谱在多个环节的应用:从麦芽的质量评估,到糖化过程中原始提取物和糖分的实时监测;从发酵阶段对酒精度、可溶性固形物、游离氨基氮等关键指标的检测,到最终产品分类鉴定的准确实施。特别指出,便携式设备和在线传感器的利用,使得实时监控成为可能,进而实现对生产过程的精确管理,保证产品质量的稳定性和一致性。

The quality of beer brewing is heavily reliant on the quality of raw materials and brewing technology.While traditional analysis methods have limitations in real-time analysis,infrared spectroscopy is increasingly utilized in the beer brewing process due to its rapid,precise,and non-destructive characteristics.This paper specifically focuses on the application of infrared spectroscopy across various aspects:from assessment of malt quality to real-time monitoring of raw extracts and sugars during saccharification;from detection of alcohol,soluble solids,free amino nitrogen,and other key indicators during fermentation to accurate classification and identification of the final product.Notably,the use of portable devices and online sensors enables realtime monitoring for accurate management of production processes while ensuring stability and consistency in product quality.